Life

Kosher

Unless you have vegetarian tendencies, there is a good chance you enjoy a juicy, flame-broiled steak. The caramelized results of the Maillard reaction, which gives browned food its distinctive flavor, make being an omnivore enjoyable. But pretty soon, even those who don’t eat meat from animals on philosophical grounds may be able to savor that

For the past 25 years I’ve been coming to San Francisco every year to attend the Winter Fancy Food show. I admit, getting out of the New York winter every January is certainly a bonus, but attending this growing event is much more than a foodie’s dream, it’s a reunion of the important players in

Hip, edgy, and the only of its kind on the shelves, Ralph’s company L’Chaim Kosher Wine is definitely not your Bubby’s wine, but it’s certainly worthy of her table. Phrases like that—and “Kosher, Even if You’re Not” have become marketing slogans launched by the international wine house to promote its products beyond the old-school styles

A fully red cow, which appears to be usable as the biblical Red Heifer or Parah Adumah, has been attracting increasing attention on a small farm outside of Lakewood, New Jersey. TheCoolJew.com investigated.

A first restaurant with an official kashrut certificate is set to open in Japan’s capital city next week. The restaurant, called “Chana’s Place,” is located in the Chabad House in central Tokyo’s Takanawa neighborhood. It is expected to serve the hundreds of Jews living in the city, as well as the thousands of Israeli and

If you keep kosher, and enjoy eating a handful of Tootsie Rolls or drinking a tall glass of Gatorade, you have Phyllis Koegel to thank. As marketing director of the Orthodox Union’s Kosher Division, Koegel is charged with convincing companies of the financial and commercial benefits of going kosher—and getting the OU symbol, the most

A pair of mainstream media pieces this week report on the growing percentage of “Millennial Jews” who are keeping kosher. NPR’s Morning Edition‘s report spoke to a 21-year-old woman who grew up on bacon and shellfish but now keeps kosher. The Atlantic notes that Millennial Jews are keeping kosher at twice the rate of Baby

You’ve got plenty of reading ahead of you this yom tov season with the latest editions of some of the Orthodox Union’s most-popular publications. Jewish Action and its supplements, including the ever-popular Guide to Passover, are a benefit of OU membership, which can be had for the annual rate of just $54. Learn more Click

On the opening day of ASK OU 12, Rabbi Avrohom Gordimer pondered the many ways of whey. As the OU Kosher Rabbinic Coordinator in the dairy industry, and Chairman of the OU Dairy Committee, Rabbi Gordimer delved into the technical composition of milk before proceeding to a discussion of the relevant halachic sources applied to